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Grilled Japanese Striper Swordfish Recipes
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Recipe Name : Grilled Japanese Striper Swordfish
Country : United States
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Category : Home > Seafood > Fish Food
Chef : anonymous
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- 1/2 cup lite soy sauce
- 1/2 cup water
- 2 tablespoons rice wine (or sherry)
- 1 tablespoon ground ginger
- 1/4 cup dried scallions (1/2c fresh if you have it)
- 2 tablespoons chopped garlic (more if you like it)
- 2 tablespoons sesame oil
- 2 tablespoons cider vinegar
- 2 tablespoons sugar

* First, start off with getting the striper fillet ready. Cut out the rib bones completely, nobody likes eating fish with bones; and having little kids leaves no room for error. Also cut the fillet into individual pieces, this makes everything easy down the line.

* Once you do this to several of your fillets, you can package things up for freezer storage or present day use. Here are two stripers cut up ready for packaging. Add to freezer zip lock storage bags and add some water to prevent freezer burn, and take out all the air bubbles. Once frozen this will last for well over a year. I have been doing it this way since the early 80's, never had one turn up bad. No need to add kosher salt like some may have heard."

* Mix marinade and place in fish, cover and put in fridge for five hours (overnight is best).

* Now comes time for the grill. I use a system using four grill grates on my Weber grill These raised rails make all the difference in the world cooking fish, meat, whatever. The TOOL makes life easy flipping delicate foods like fish.

* Grill at medium which gives you plenty of heat to sear, but not too much to dry out the filets.

* Grill 4-5 minutes a side

* Thanks Chef Mike! I guess we could always substitute Swordfish! Lets go fishing, I mean catching! Brad